Chef Russell Keane will be unveiling his new place, NEO, with a grand opening Oct. 22. Chef Russell (right) bought Upper Crust Pizza near Moss Creek several months ago and since has been plotting how to make it his own.
From a release:
"Chef Russell will feature locally sourced items (90 percent of menu sourced from within 90 miles), such as fresh local seafood and organic farm-raised beef, as well as artisan pizzas, world-class wines, craft beers, unique handcrafted cocktails and more in his new restaurant. ...
NEO’s lunch menu will emphasize grassfed burgers, house smoked barbecue, sandwiches, wraps, an array of garden fresh salads and artisan pizza by the slice.
NEO’s dinner menu will feature several popular tapas, for which Chef Russell is known, as well as Southern comfort entrées with neo classic twists: e.g., fresh deviled eggs with sweet onion marmalade (see below for recipe), free range chicken pot pie, tender braised short ribs, grassfed beef steaks, naturally raised pork bacon steak and baby back ribs, and decadent maple & bacon cheesecake. NEO will also feature several vegetarian selections, a children’s menu and gluten-free items."
Chef Russell made his name locally for his innovative menus at WiseGuys and Daniel's on Hilton Head Island. He was also one of the first chefs in the area to fully embrace social media. Be sure to follow him on Twitter and Facebook. Also follow Neo on Twitter and Facebook.
Note: Chef Russell is also hosting bi-weekly cooking demonstrations at Michael Anthony's on HHI. His next on is 11:30 a.m. Oct. 26. Click here for more details.
Farm Fresh Deviled Eggs w/ Candied Bacon & Sweet Onion Marmalade
½ pound Hunter Cattle Company natural bacon
¼ cup brown sugar
Preheat oven to 350º. Place bacon flat on sheet pan, sprinkle liberally with brown sugar. Bake in oven for 10 mins., or until desired crispness is attained.
Wickled* Sweet Onion Marmalade
2 cup diced red onions
½ cup diced spicy bread & butter pickles
1 cup sugar
½ cup cider vinegar
Place all ingredients in a small saucepan and simmer over medium heat for 30 mins., or until nearly all liquid has evaporated. Remove from heat and refrigerate. Keeps in refrigerator for 2-3 mos. (*Inspired by “Wickles” wickedly delicious pickles.)
10 large eggs, hard-boiled & shelled
½ cup mayonnaise
1 teaspoon lemon juice
2 tablespoon white vinegar
2 teaspoon dried mustard powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon white pepper
1 clove garlic, finely minced
Cut eggs in half and carefully remove yolks without damaging egg whites. Mash yolks together with remaining ingredients. Refill egg whites with mixture.
Spoon some marmalade onto center of your appetizer dish, add two egg halves. Garnish eggs with candied bacon. Enjoy!